cooking

2. Quickly cooking food in a small amount of oil over high heat while continuously stirring. Stir-frying is common in Asian cuisine and allows for fast cooking while retaining the natural flavors and textures of the ingredients.
5. Cooking food under direct heat, usually from the top of the oven. Broiling is used to quickly cook or brown the surface of food, such as melting cheese on top of a dish or giving a crispy crust to certain foods.
6. Cooking food in a small amount of oil or fat over medium to high heat. Sautéing is used for browning ingredients quickly and is often the first step in many recipes before adding other ingredients.
7. Cooking food in an enclosed space, such as an oven, using dry heat. Baking is often used for bread, cakes, cookies, and casseroles, resulting in a crispy or golden exterior and a moist interior.
8. Cooking food directly over an open flame or heat source, typically on a grill or barbecue. Grilling is great for burgers, steaks, vegetables, and seafood, imparting a smoky and charred flavor.

1. Slowly cooking food in a covered pot or pan with a small amount of liquid, typically a combination of liquid and aromatic vegetables. Braising is ideal for tougher cuts of meat and results in tender and flavorful dishes.
3. Cooking food in an oven using dry heat, similar to baking but typically at higher temperatures. Roasting is commonly used for meats, poultry, and vegetables, resulting in a caramelized exterior and tender interior.
4. Cooking food in a liquid, typically water or broth, at a temperature where bubbles rapidly rise and break the surface. Boiling is commonly used for pasta, vegetables, and making soups or stocks.
6. Cooking food using steam generated from boiling water. Steaming is a gentle cooking method that helps retain nutrients and flavors. It is commonly used for vegetables, fish, and dumplings.